SYUKRI, D.; SYLVI, D.; RAMADANI, S. F. A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn. Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), [S. l.], v. 3, n. 02, p. 163-189, 2023. DOI: 10.25077/aijans.v3.i02.87-113.2022. Disponível em: http://103.151.89.32/index.php/aijans/article/view/40. Acesso em: 20 nov. 2024.